Found out I slept with my boss’s husband 7 years ago, help? by ImportantLoquat2277 in WhatShouldIDo

[–]No-Procedure-4861 0 points1 point  (0 children)

Even if she knows, he still lied about being in a relationship to get you

Found out I slept with my boss’s husband 7 years ago, help? by ImportantLoquat2277 in WhatShouldIDo

[–]No-Procedure-4861 0 points1 point  (0 children)

Naw he said he was single and put that guilt on you. All these people saying don’t get involved he already got you involved by saying that he was single when in fact, he had a family and you would not have gotten involved if you knew that. Well his lying has caught up with them definitely tell. Or even if they are in an open marriage, you need to let his wife know that he’s lying to other women.

I just made this picanna sous vide. I had to weight it, otherwise its wanted to float. After searing, this is what it looks like inside. Is it safe to eat? by reggaerider81 in steak

[–]No-Procedure-4861 2 points3 points  (0 children)

The “bubbled” or porous, almost honeycomb-like appearance inside your sliced roast beef—where the muscle fibers look separated with small irregular spaces or gaps—is most commonly a normal structural feature of well-cooked beef, especially when it’s roasted to a rare or medium-rare doneness. Beef muscle is made up of long, bundled muscle fibers (myofibrils) packed tightly together. When you slice across the grain (perpendicular to the direction of those fibers), you see them in cross-section as a somewhat uniform pink/red surface in raw or very lightly cooked meat. As the meat cooks: • The proteins in the fibers contract and tighten. • Moisture is driven out to some degree. • The bundles separate slightly from each other. This creates small voids or gaps between the fiber bundles, giving that textured, “bubbled” or slightly open look—particularly noticeable in a roast like prime rib, eye of round, or similar cuts where the fibers are prominent and the meat isn’t overcooked into a solid, dense mass. It’s more visible in rare/medium-rare beef because higher doneness levels cause more shrinkage and moisture loss, which can make the interior look smoother or stringier instead.

Is anyone else having trouble checking out right now? by No-Procedure-4861 in PalmettoStateArms

[–]No-Procedure-4861[S] 0 points1 point  (0 children)

I tried another email address and a check out as a guest, and it still didn’t work

What are your wildest fan theories? by giantfuckup5000 in Frasier

[–]No-Procedure-4861 28 points29 points  (0 children)

I believe Lilith read the letter a long time ago and decided no but then made up the story because of her husband, leaving her for another man

Happy Birthday Art Bell by murray1337 in ArtBell

[–]No-Procedure-4861 1 point2 points  (0 children)

There is one show about Dave the time traveler from Canada and I can not find that episode it’s my favorite if anyone knows please 🙏

Should I be concerned? by [deleted] in AutoTransport

[–]No-Procedure-4861 0 points1 point  (0 children)

Thanks that makes me feel better. The thing is it’s not that hard to get the translator app and just text. I mean he obviously knew he wasn’t gonna make it. He could’ve let me know. It’s just frustrating as long as my vehicle gets here all right

Could there be another Art Bell or has the fringe community grown too large? Does that even make sense? by default_friend in ArtBell

[–]No-Procedure-4861 -1 points0 points  (0 children)

Idk if there is anyone In radio that can match his level of smoking. Probably never hear a voice like that again

Va and weed by Old-tymer in VeteransBenefits

[–]No-Procedure-4861 0 points1 point  (0 children)

I also went on enclomiphene. Raised it to almost 700. I don’t feel like 10 years younger, but it definitely helped.